Participants: Jill Morikone (Host), Bev Condy
Series Code: LCT
Program Code: LCT000068
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00:01 Do you like to go out on a picnic,
00:03 I know I certainly do. Whether you take the kids 00:05 out or whether you go out with friends, 00:06 out in the God's beautiful nature and take that food, 00:09 enjoy it with a blanket. Today, we are gonna show 00:11 you lots of picnic food that you can do for yourself. 00:45 Hello friends and welcome to another program 00:47 of Lets Cook Together, I am Jill Morikone 00:50 and I will be your host today, 00:51 as we share this exciting picnic recipes with you 00:54 at home. My special guest today is all the way 00:59 from Northern California, her name is Bev Condy 01:00 and she runs a ministry and has a ministry called 01:02 Feed the Flock. Welcome Bev, we are so glad to 01:05 have you here. Thank you so much, it's my delight. 01:07 So glad you came all the way from California 01:08 to share all these recipes. 01:09 Yes I am too and this has been 01:11 a neat experience. Yes. Tell us just a little bit 01:13 about, how you got into doing this type 01:16 of cooking and what you do? 01:18 Well there are several facets of getting into 01:21 this kind of cooking, I think probably it had 01:23 to do with health reasons. Yes. And our family tree 01:28 has high cholesterol by genetic propensity 01:31 and because of that it is important to find they 01:34 learn that is probably vice to eat better. 01:36 Absolutely, do you know I think we all can 01:38 relate to that, we may not have that, 01:40 but we all have something in our family tree, 01:41 right, right, so, this is a good to learn how to, yes, 01:44 we can eat different to make us feel better, 01:46 so it's really good and you do catering 01:47 and cooking schools and all kinds of things, right. 01:50 Well I have done these things and it's a lot of fun 01:52 and I am slowing down, but I still do them when asked. 01:55 Oh that's specials, very, very nice. 01:58 Yeah, if the Lord calls me then I do. 02:00 Absolutely, and you even ran a restaurant 02:02 for sometime to. Yes, I did and that 02:04 was a very delightful experience 02:05 and turning my life long time back actually, 02:07 but the memories are very precious. 02:11 Oh absolutely. And this specific burger 02:13 that we are doing today was called at the store 02:17 the Un-burger. The reason, 02:18 why we call it the Un-burger is because the 02:21 context of time in that time, 02:26 they had a drink called 7-up, 02:28 which they still have, right, but they were 02:30 marketing it as the Un-Cola Oh Okay. 02:34 And those were years it was the Uncola, 02:36 so have the Unburger to go within. 02:38 That's very cute, because this is healthy right, 02:41 it's no meat products in it at all, that's right, 02:43 so, no there is nothing like, that's harmful 02:45 in fact there is hardly nothing in it at all 02:47 except grains and onions, and no eggs, 02:50 and no binding agent. Flour is the binding agent. 02:53 Now we are going to picnic in the backyard 02:55 and I have a cuter apron here too. 02:56 Bev gave it to me, Yes. That's really nice, 02:59 we are matching today. Actually, 03:01 we have a picnic that we do have had in the 03:04 pastor, it's called picnic in the pastor 03:05 and we taken out at a round table with table 03:08 cloth to the ground and all the fun things 03:10 and take on our food and eat with our sheep. 03:13 Oh, because they stayed in the parameter, 03:15 you know. Yes, and watch this as we were 03:17 having a nice picnic but it's a lot fun. 03:19 Oh that's real quite, that's real fun. 03:21 Well today we are gonna do that with our 03:22 sheep aprons here. That's right, that's right. 03:24 Let's read our first recipe for those Barn Burgers. 03:27 Alright. For the Barn Burger you need one 03:29 cup soy beans dry, one cup bulgur wheat dry, 03:34 one half cup sesame seeds, one quarter cup soy sauce, 03:38 one onion finely chopped, one tea spoon garlic salt 03:43 and three table spoons, whole wheat flour. 03:46 You also need 3 to 6 table spoons water, 03:49 one half tea spoon onion powder, 03:52 one tea spoon of sage and one quarter cup oil. 03:57 We know something Bev, I really like about 03:58 your recipes is that they are so easy. 04:01 Pretty easy, absolutely, yeah. 04:03 You know I was telling Bev that she says she can 04:05 do her recipes in 10 to 15 minutes 04:07 and that's phenomenal most people think they 04:09 get a fast on tray on the table in half an hour, 04:11 so that's really good 10 to 15 minutes. 04:13 Well my kitchen and I, oh we doesn't look really 04:15 good when I am done. This is glue, right, 04:19 right I cook fast, but I don't shut any doors, 04:21 yes right, okay well let's look at what we are 04:24 doing with these burgers. 04:25 Well we have already done some soy beans, 04:28 but I want to tell you the soy beans don't 04:30 look like this, when they are not soaked. 04:33 Okay. So there are little round beans 04:35 and then you have to soak them to turn them 04:36 into beans, it look like little navy beans. 04:38 Yeah they do, they look like navy beans very much, 04:40 so you soaked them how long? 04:41 Overnight, overnight okay. You can do other things to 04:45 them to do it faster, but it's nice to do it overnight, 04:48 oh yeah, because they are not fully matured 04:50 into little shape it should be. Yes, yes, okay. 04:53 So I'm gonna use my handy dandy little thinner, 04:55 yeah that's cute, and then it go on, very nice. 05:05 And you have already grind some of the 05:07 so you save some of that work, 05:08 yes we just wanted to save sometime. 05:10 Because there was one cup of beans dry, 05:11 but it makes quite a bit, because you soak as well. 05:13 Yes it's a huge amount really, 05:15 so you want to make sure that you soak 05:17 your one cup of beans, because it turns into 05:20 about three cups or may be more. 05:22 Yes, I got you, yeah, you got all that? 05:26 Here it is, I knew some powder is on way, 05:29 okay then the next thing I think we add is 05:32 something like burger wheat, that's right 05:34 and that has to be done, one cup of burger wheat 05:36 and that has to be done in hot water, 05:37 boiling water for a period of time, 05:39 I don't know if the recipe mentioned it, 05:41 but it has to be, so nice and fluffy like that. 05:44 Okay and because really everything has 05:48 to become a pre-done, because when you 05:50 cook them out. It is 15 minutes I checked, 05:53 15 minutes you would put in the boiling water 05:55 and the burger wheat, okay, I will take that stuff. 05:58 Thank you. Get this too. 06:00 And then we just keep adding all these other 06:02 ingredients. Okay. As mentioned in other times 06:07 past that one onion should be at least this much. 06:10 Okay, I don't use small onions, okay, 06:13 so even if you say the quarter onion, 06:14 you are gonna put in the whole onion, you got it. 06:16 Absolute, so I don't know what else to say. 06:18 You want sesame seeds, half a cup of sesame seeds, 06:20 half a cup and this might be, yeah it looks about 06:23 half a cup and then quarter cup of soy sauce 06:25 and a tea spoon of garlic salt. 06:30 Oh well I think the garlic salt didn't make it. 06:33 Okay, well then if you don't have the garlic salt, 06:35 what to do that, right, okay, but 06:38 We have the sage, I think its important 06:41 that we don't forget the sage. 06:42 The sage really good, is that half a tea spoon 06:44 or tea spoon. Let's look and see, 06:46 it is one tea spoon yeah, there you go,. 06:55 And it is important if you loose things over the 06:57 edges of the tea spoon, enjoy it because 06:59 it's gonna taste that much better, 07:00 that's right absolutely and we need the oil too. 07:03 So it's a quarter cup, but I don't know if you put 07:05 in the quarter cup or yes I do change it a little bit. 07:12 Is there a quarter cup, here is some, 07:13 here you go, you have to hold this way 07:17 and could you see quarter, no it don't yeah, 07:22 I see a fourth. We might have to like put it down, 07:26 on a flat surface. There you go. How is that, 07:30 it looks brilliant. Okay good, we are you kind 07:31 of a dump cook so this is up to rally, 07:33 right yeah this is good. Okay, and then the flour 07:38 do you add the flour, yes do much the flour, 07:40 yes did we add water. We didn't here is the water 07:43 and is it its three table spoons, 07:44 it's 3 to 6 table spoons water, 07:46 so now on the water I putting three to start. 07:51 Okay and if it's too dry I have little more water. 07:55 Okay and many times its needs more flour 07:58 than water and it says three table spoons flour, 08:00 I don't know if you start with that 08:01 or how are you doing that. This is a kind of just an 08:07 measurement hopefully. Okay alright, yeah do we 08:11 get it all things exception the garlic salt, 08:13 that's right, its good. Well I think did we 08:15 put them the Braggs Aminos. We did it we put 08:19 in this soy sauce or the Braggs Amino, 08:21 well that's what I use, soy sauce is useable 08:23 there is all kinds of things that are useable, 08:25 but yeah. I like it Braggs better because 08:30 I think its more nourishing yes, oops, absolutely, 08:33 think that flu, yeah. Well we just said 08:37 we cook in 10 to 15 minutes, right without having 08:39 the clean things, that's okay, things won't be 08:41 clean. We are gonna get this going hopefully, okay. 08:46 The fun part of watching to do this is that 08:48 these burgers don't have any binding eggs 08:50 except the flour in the water. 08:51 Yes, and so it's kind of important that we are. 08:58 Here is a scoop, we look at this and kind of make 09:01 a judgment. Okay got you. It looks kind of like it 09:04 might not set together well and I am just, 09:06 that means, does that mean it needs more water 09:08 or its needs flour, more flour okay. 09:10 See how dark, yeah I can see that. 09:12 So that's the flour that would hold that together 09:15 yes, it would. Okay, so for our friends at home 09:19 if you need that then you can just keep adding 09:20 flour to whole scatter, you got it that's the 09:22 principle, okay, that's it. I got you. 09:24 And so it's not a real concise thing yes, 09:27 it's concise that you have to have your burgers, 09:29 your soy beans and your burger wheat 09:31 that's important. Yeah, but after that it really. 09:34 Yes, oops, that a little, add the rest of the flour 09:41 there. Yes and it looks like our pan is ready 09:45 here too, we can put our soy bean patties on there. 09:48 I think so, good, I think it is gonna work really good. 09:52 Oh yes. But I am not sure that the pan is really 09:55 as hot as I thought and turn up the this much, okay. 09:59 There we go and there is your scoop, 10:05 you said you like always to have a scoop right. 10:07 Scooping is good. Yes. A big scoop and then you like 10:11 a little scoop too, right and your cooking. 10:12 Yeah small scoops are good for cooking, 10:14 yeah its very nice. Now would you smash them down 10:18 or you are gonna leave them like them. 10:19 Tell me now, what do you really think. 10:21 I would smash them down, but I don't know. 10:23 No we are gonna smash them. 10:25 Okay. Oh there we go. Very nice, smells 10:32 good too and it is so healthy. I like that. 10:34 They have a nice flavor. Absolutely. 10:36 I think with the garlic I think anything with 10:39 lots of garlic and onions is inevitable to be 10:40 wonderful to eat, absolutely now how long would we, 10:42 we are not gonna cook them all right now, 10:44 you got see at the end of the program, 10:45 but how long would we cook each side for. 10:47 I think about seven to ten minutes. 10:49 So quarter while that, yeah it's take a little while 10:51 and then flip them. Flip them. Then we got all the 10:53 trimmings right, just I wanna look at this 10:54 before we go to our next recipe here. 10:57 You can see you got all here. Buns here. 11:00 Yes there Buns and there is menace 11:04 and there is onions and tomatoes and pickles. 11:08 Very nice. So I think that will be beautiful, 11:10 when you get to see them next time. 11:11 Oh yeah that's right and you got your onions 11:14 and everything there. That's right, good, 11:15 that's right. What we are making next? 11:17 I think we gonna making something 11:19 that I can't remember, the Sheepherder's Stew 11:21 oh that's right. The Stew that's rocking that sounds 11:23 really good. Let's read the recipe. 11:25 You wanna read that recipe for us? 11:26 Sheepherder's Stew, well I do indeed. 11:28 One can of garden vegetable soup, 11:30 one can of hearty tomato soup, 11:32 one can pasta uncooked, I am sorry that's one cup, 11:36 one bag baby lima beans or frozen lima beans 11:41 it doesn't matter, one table spoon garlic minced, 11:43 one can of kidney beans, un-drained, 11:45 one can of tomatoes diced, one can of whole kernel 11:48 corn drained, two cups artichoke hearts, 11:51 one can of whole olives drained and for 11:54 additional, if you wanna put two Boca Burgers, 11:57 crumbled in there. It makes it little more 11:58 meaty tasty. But that sounds very picnic, 12:03 I like that, well it's gonna because the 12:05 presentation is fun. Yes. And I like soup 12:09 that is not really drippy. Yes and this is really 12:13 a stew instead of soup, but it started out 12:16 in my kitchen one day, I was having company 12:20 and lot of people were coming and I thought you 12:22 two cans of soup is not gonna quite do it 12:24 and I didn't have anything pre-made 12:26 and so I thought what I will just go in the pantry 12:29 yes, and so you know you can call it pantry soup, 12:32 you call it pantry stew, why because we did lot 12:35 of fun. That's right and you head all those sheep's. 12:37 You got it, yeah, so I am just gonna start adding 12:40 and this is all is and it is just so wonderful 12:42 because the flavor mills together. I like that, 12:45 and that's the vegetable soup, in fact even at home 12:49 I use two cans of soup of two different types. 12:51 Okay. That are appropriate you know, 12:54 yes that match together, yeah alright. 12:55 I am gonna put those in and hopeful they'll get 12:57 done too, okay. And we are just gonna dump away 12:59 and dumping is my favorite thing. 13:02 There is a wonderful cake recipe, 13:04 what they do not own, but its liked dump cake. 13:07 Oh really that's cute. And you do very similar 13:09 to this, for which you have to have lot's of garlic, 13:12 yes that's right, we got to put that garlic in there, 13:15 yeah right. That's right so the people coming over, 13:18 did they like the soup. Well actually they 13:21 absolutely loved it and I have been making it 13:24 every since in a variation of the theme. 13:26 Yes. I don't always have the same veggies in my 13:28 cupboard. Absolutely. And sometimes I don't 13:30 have all the right things, but then I have the 13:33 other things that I have absolutely. 13:35 You take what you got and put it is 13:37 and if it's summer time you can put some 13:38 of that fresh stuff from the gardening stuff 13:40 as well. It's especially nice when you can put the 13:42 fresh, but this is a really nice thing 13:44 so for a winter night. Yes. And for a picnic it's nice, 13:49 because you can put it in a thermal container. 13:51 Yeah, and it's thick. That's right I like that. 13:55 And to me I am thinking I would really like this 13:57 Bev like on a winter night, by a cracking fire, 14:00 and doesn't that sound good to you guys, 14:02 menace nice for the good book and hot drink, 14:04 with your slippers on. That's right my slippers 14:06 I think that is a, my husband's slippers. 14:08 Well whatever slippers work, but the thing is 14:10 it would even be nice to be comes up by a 14:12 fire place with your robin and your slippers 14:14 and that could be Friday nigh supper. 14:16 Absolutely. That's right. I think the reason 14:18 why we make lots of soups in our families because, 14:20 we miss those, well we won't miss this is 14:24 my favorite part. Fordhook Lima is my 14:26 favorite beans. Are they? Yes they are they 14:28 do come in baby limas but they are not very 14:30 large enough to really enjoy because its not 14:32 enough that you chew, right and since I am 14:34 a person loves to chew, but isn't that just 14:36 beautiful? Oh yeah, absolutely, very nice, 14:41 I am sorry I interrupted you back. 14:43 You were taking about you and your husband. 14:45 Well you know what, my memory is so determinate, 14:47 okay, I am already know, I am sorry. 14:50 I don't remember whatever it was, okay. 14:51 But you are saying this is good on a Friday night. 14:54 Yes. It's a good thing. Oh I was gonna say in 14:55 the context of going up we always make soup on 14:58 Friday because we clean the fridge. 15:00 Yes, and we got ready for Sabbath 15:03 and we have the fridge all cleaned 15:04 and all the stuff that was in the pan, 15:06 so that why we ate for Sabbath. 15:07 So all my life I had soup on Friday night, 15:10 but then I have also popcorn and apples on 15:12 Saturday night. That seems you got a traditional 15:15 I think. Yes. For a lot of Adventist, 15:17 there is a strange culture that we have. 15:19 Yeah that's right. That's nice and how long our 15:21 friends would like this cook on the stove for. 15:24 I would cook it until it simmers and till it melts 15:26 the flavors together and you can just kind of tell it, 15:28 when you are ready. It smells wonderful. 15:31 Make a whole pasta smells wonderful, 15:33 oh absolutely, now you would want that pasta 15:35 definitely to be cooked. The pasta will cook in 15:38 the time with which the 20 minutes that you 15:40 probably having on top the stove. 15:42 Okay, so it's definitely within that half hour, 15:46 half an hour time. Yes, oh that's, I mean that's nice 15:49 to take out on a picnic yes, and now you had 15:52 sheep on your farm, didn't you have sheep? 15:53 That's why we got the title of the 15:54 Sheepherder's Stew right? 15:55 Yes, we didn't and all these things you know 15:58 would be could be taken out the pastor, 16:00 yes and enjoyed from a distance to the house. 16:04 It's a very nice if you have large encourage 16:07 I found it was just delightful to go out 16:09 to the pastor and look back to the house 16:12 and I thought oh yes, oh I wonder who lived there, 16:15 you know or who lives there its kind of a 16:17 fairytale thing, but you never really see your 16:19 house from a distance in that environment much 16:22 because you might be feeding animals 16:24 or what ever you are not really looking, 16:25 but to be out with your chairs and everything 16:28 it is just very precious, so it's a family activity. 16:30 Yes yeah, good, I love it. Now next we're making 16:33 something that's very picnicking, 16:35 Potato Salad to me is very picnicking, 16:38 anytime we go on the picnic you got to have 16:39 Potato Salad. I think so, oh yeah absolutely. 16:42 And we raise chickens and I have tons of 16:44 wonderful eggs, but on this next recipe 16:47 we will use something different than eggs. 16:48 Oh good, I would look for it I don't know what 16:50 that is. Yeah it will be fun, 16:51 let's read that recipe for the Potato Salad. 16:55 For the Farmhouse Potato Salad I like that title. 16:58 You need five large russet potatoes boiled 17:01 with skins, one onion diced, five celery stalks 17:07 diced large, three table spoons sweet pickle relish, 17:12 one package tofu extra firm, one table spoon food 17:17 yeast, you also need one tea spoon chicken 17:20 style seasoning salt to taste, 17:22 a dash of turmeric and a dash of garlic salt. 17:26 For the dressing you will need one cup vegenaise, 17:31 one third cup rice milk, one and one half table 17:35 spoons lemon juice and one table spoon sugar. 17:40 That seems like some easy, I like that and our secrete 17:42 ingredient s gonna be tofu, you got it. 17:45 Yeah. In spite of the eggs. It was, it was and 17:47 so we are just gonna start it right away 17:49 just to get it cooking, okay, it just takes 17:51 a minute, yes. See it is for olive oil 17:53 and nippy in there, just a little bit only 17:55 because I wanna fry this a little more strongly 17:58 than normal, yeah and this is just water packed 18:02 tofu that you can get in store? Right, any place you 18:04 can buy this at any supermarket 18:06 and today's society is so easy to be vegetarian. 18:09 Yes, because the stuff is everywhere. 18:10 There is a lot more common than it was even say 10, 18:13 15, 20 years ago. Yeah, and lot of my recipes are 18:15 how to make this and how to make that which we 18:18 don't need to do that anymore. 18:19 Right, just you can buy this, oh yeah. 18:25 Now you are adding the nutritious like there right, 18:28 some chicken seasoning, yeah and a little bit of 18:31 turmeric to make it like an egg, good, 18:34 like its in the yellow color, yes, doesn't want 18:38 to do it oh, are you okay? Yeah I think it just 18:41 went in eyeball. Here we go. Okay. 18:49 Do you wanna little bit of garlic salt in there too. 18:51 I will put some you can pop them in on top, 18:56 good more that's fine honey, the thing is that 18:59 it has to be a little season because, oh yeah, 19:01 tofu just as we talked about another time, yes, 19:05 there is no flavor here, so if you want it to be 19:08 flavorful you have to fix it to be flavorful. 19:11 Right, you got to put into it, 19:12 you need some salt too or do you think you're ok. 19:13 Just give a buzz here. That's probably fine. 19:18 You need more, okay, it looks good. 19:23 The yellow I like the turmeric because that 19:25 really gives the yellow color makes it look much 19:27 more like eggs. Well it does make it look more 19:28 like eggs and then when you mix it all together 19:31 it has a dilution and wonderful. 19:33 Yes. Wonderful stuff with you that you will tell 19:37 your guest after this a mine is taste good. 19:39 Yes. You don't venture forth and say oh by 19:43 the way, you are eating tofu, this potato salad 19:45 has tofu in it, and when they say really I like this, 19:49 it's taste good why don't you do, right, 19:52 then you can share. Yeah that's right, you know there 19:54 is a time or place where we think really things 19:55 sometimes we get it mixed up, that's right. 19:57 We are so eager to share. And like people over 20:01 the head. You buy them, that's right, 20:03 and they never, they are like I don't want anything 20:04 to do with it, really don't ever want to come 20:06 back to your house, yes, got it, 20:08 okay well we got that done and we are just 20:09 gonna let that for do it for a while, okay, 20:11 then we are just gonna put our potatoes, 20:12 I think it's really nice to do this salad warm, 20:17 I prefer to do warm potato salad. 20:19 Just after you've done the potatoes, 20:22 potatoes you just add this stuff and it's warm 20:26 and when you mix everything up it kind of 20:27 melts together, how nice, it's so wonderful, 20:30 yes. The flavor and as you noticed there is a 20:33 large onion here. I see that it's a good 20:35 size onion you guys. Just in case you had notice. 20:38 Yes, oops I'm sorry. Now is there are special 20:40 type of pickle relish that you'd like to use? 20:42 Will I do, I do use the kind it doesn't it have 20:47 vinegar, okay, but you can buy that health food store, 20:50 yes. But, you know if you not at that place you 20:51 just go in the store and buy your, right okay. 20:54 Okay I'm gonna mix this around just as made, 20:57 yeah, very good. We need a good big bowl 21:01 for this is for a whole bunch of people, 21:03 this is for company and oh yeah, 21:05 but she have lot of farm hands working, 21:07 yeah there you go, and I'm sorry 21:10 that we don't have that privilege of having warm 21:13 potatoes here, yes, because, at a time it 21:16 did it, yes, right. But, warm potatoes 21:19 really are so good I think. Yes, oh yeah. 21:23 And the dressing that we are making is 21:24 the dressing my mother use to make and, 21:26 in my estimation potato salad isn't a potato 21:29 salad unless it has that kind of dressing. 21:32 Of course , she didn't use soy milk 21:34 or rice milk or whatever else and she used the 21:37 good old fashion, right, whatever that. 21:40 I have altered these recipes, yes, so that they 21:43 are little more helpful, oh yeah, 21:47 oops did we miss it? No, so see if you had warm 21:51 potatoes and warm tofu wouldn't that be just, 21:53 oh yes you are right, delicious and so if, 21:59 we mix it up oh it doesn't look it. It looks good, 22:02 almost without the dressing, almost good enough 22:04 to eat, absolutely, but see as you mix in your tofu 22:07 that has already been colored, yes, it kind of 22:10 starts take a little idea of an egg. 22:12 It does that's right. With a white yoke you know 22:15 how it cooks, yes that's right, and the yellow yoke 22:18 and the white. Yeah that's right, 22:20 because they are the two colors, yeah, 22:21 that's what you want. So, it is just the neat recipe, 22:24 I like that and it is so simple to do, yes, 22:27 it's not difficult. Very nice lets work on this, 22:30 and put in this propping together, 22:31 yes just pop it in there, where you store that. 22:33 Now this is your vegenaise right? 22:35 Yes. Now you are using rice milk, 22:40 do prefer rice milk instead of soy milk, 22:41 well I'm a person who just likes rice milk, okay yeah. 22:45 Soy milk is good but I like rice milk. 22:48 And your lemon juice here, I mean you use the fresh 22:50 squeezed lemon juice? I use that one that's in 22:54 the plastic bottles in the freezers, 22:56 oh okay, and it's just pure yes, so that's 23:00 more what's the word it's more original state 23:04 than be it the other type of lemon juice 23:05 that you can buy right? Well you can juice the lemons, 23:08 right and this is true, but not everybody 23:09 has real lemons, you are right. 23:11 So, this is next best thing. 23:12 Okay that's what I am trying to say, thank you. 23:15 I was wondering if I needed to salt, 23:17 I don't think I salted this. We salted the tofu but 23:20 not the potatoes so, if you need salt then add 23:22 some salt that's good. Oops, it does enough, 23:26 that's all as I thought you guys. 23:33 Now, I have to taste that if you didn't taste right 23:35 and I want to put on the, okay let me give you 23:37 a spoon here, okay. Here we go, thank you, yeah. 23:48 It's good? May be we will add it, okay. 23:51 Now I don't always put it all in at first, okay, 23:55 because some times that's a little more dressing 23:57 then we really need, yeah absolutely, 23:59 but I like to put a dressing on potato salad 24:02 because that's just way I was raised I think, 24:04 oh yeah that right. But, lot of people just take 24:06 the mange and pop it on there, yes, 24:08 and that's perfectly fine, right, 24:10 but this is a little flavor that I just enjoy. 24:14 Yes, oh yeah now would you stick this in a fridge? 24:16 Or would you just eat it right away? 24:17 Well it was hot I would eat right away. 24:20 In fact probably wouldn't be finishing the 24:22 demonstration I just be eating away here. 24:24 Well this is a good thing it's cool right? 24:26 We get to finish here, right. Oh that's looks 24:30 very, very good. Yeah, you tell you 24:32 if you think we need to add a little more. 24:35 I think it's perfect? I think is very, very nice. 24:37 It's not too green, no it looks good. 24:39 Very nice yeah, good, I think probably 24:42 I would add just a snitch over here on this side. 24:44 Would you, okay well we will show in just a minute 24:47 friends the final products everything that 24:49 we made here today you get to see. 24:51 But, first we wanna give you our address 24:53 where can contact us and then you 24:54 can get in touch with Bev for yourself. 24:59 We hope you have enjoyed today's program 25:01 with Bev Condy. Now let's take a moment 25:03 to review our lunch recipes. 25:05 Barn Burger 1 c. soy beans, dry. 25:09 1 c. bulgur wheat, dry ½ c. sesame seeds 25:13 1/4 c. soy sauce 1 onion, finely chopped 25:17 1 tsp. garlic salt 3 tbsp. whole wheat flour 25:22 3-6 tbsp. water ½ tsp. onion powder 25:26 1 tsp. sage 1/4 c. oil 25:29 For Sheepherder's Stew you need 25:32 1 can garden vegetable soup 25:33 1 can hearty tomato soup 25:35 1 c. pasta, uncooked 114 ounce bag, 25:39 baby lima beans, frozen 1 tbsp. garlic, minced 25:43 1 can kidney beans, undrained 25:47 1 can tomatoes, diced 25:50 114 ounce whole kernel corn, drained 25:53 2c. artichoke hearts 1 can whole olives, drained 25:57 2 Boca Burgers, crumbled 26:01 For our Farmhouse Potato Salad you will need 26:04 5 large russet potatoes, boiled with skins 26:07 1 onion, diced 5 celery stalks, diced large 26:12 3 tbsp. sweet pickle relish 1 pkg. tofu, extra firm 26:16 1 tbsp. food yeast 1 tsp. chicken style seasoning 26:20 salt to taste dash turmeric dash garlic salt 26:24 For the Dressing you will need 26:26 1 c. vegenaise 1/3 c. rice milk 26:29 1 ½ tbsp. lemon juice 1 tbsp. sugar 26:33 If you would like to contact Bev Condy 26:36 please call 3ABN at 1-800-752-3226 for 26:41 more information or you may write us at 26:44 3ABN PO Box 220 West Frankfort, IL 62896. 26:50 The phone number again is 1-800-752-3226 26:54 now lets take a look at our 26:56 finished recipes with Bev. 27:03 Welcome back friends, we are here with 27:04 this delicious picnic lunch aren't we Bev? 27:08 Yes we are. Yeah thanks for coming and showing 27:09 us about it, it was a lot of fun. It was my joy. 27:12 Let's look what we made today? 27:14 Well looks like we started with the burger didn't we? 27:17 Yes the Barn Burger. It's a lot of fun to make 27:21 I just wanna encourage people 27:22 to make it because it is fun to do. 27:24 Oh! Absolutely and that is beautiful, 27:27 so cute the Sheepherder's Stew 27:29 that's coming out the bread there. 27:30 Yes, yes, yes, I like that you have the keep 27:33 cut tomatoes and all that very nice. 27:34 Yes and then of course the Potato Salad, 27:37 which is one of my favorite foods, me too. 27:40 And so, I love potato salad and the thing on 27:42 like is really looks like egg. 27:43 Yes it does, I'm that's tremendous for the 27:45 yellow that was very nice, yeah good 27:48 we really had a really time in the kitchen today. 27:50 We hope you had as much fun watching us 27:52 we had doing it for you today. And until we 27:54 see you next time friends enjoy these recipes 27:57 write us get the recipes make them yourself 27:59 and happy cooking and we will 28:01 see you next time on Lets Cook Together. |
Revised 2014-12-17